Saturday, 4 September 2010

Raymond Blanc.

Raymond Blanc was in the restaurant tonight, he let us (the chefs) choose his menu, light, fresh and fish only were the only guide lines! Then after his meal he came into the kitchen (on crutches) and said that he was personally going to call Michelin on Monday morning and tell them to award us a star!What a legend!

2 comments:

its Raymond, you knob.did he get free dindins? he's a friend of Thompson of course and has been at Nahm a few times (probably when you were off :), and always came down to say thank you. Nice bloke, well french :)

Scallops, my favourite ingredient.

This beauty is from Scotland, supplied by Keltic Seafood. One of the biggest Scallops that I have ever seen! Only 40 arrive in London each week as they are so sought after, they usually go to the Connaught Hotel, but charm can get you a long way and I managed to get hold of 20!!

4am trip to Billingsgate!

Me and me mate Dobbie ride 12 miles across town from Wandsworth to Canary Wharf, to check out some amazingly fresh, yet cheep fish!

Total Pageviews

Search This Blog

The Loft Project.

Here is one of my dishes from the Loft Project (pop up restaurant) taken earlier this year, Warm Tapioca with fresh coconut cream, Pandanas agar agar and Longans

Wild English Ceps!

One of the amazing Ceps that I picked with Mrs. Tee in the New Forest in October.